Cappuccino Chocolate Chunk Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Gently stir flour, baking powder, baking soda, cocoa powder, salt, chocolate chips, dried cranberries, and orange zest in a bowl until thoroughly combined. Beat butter, white sugar, brown sugar, sour cream, milk, and eggs with an electric mixer on medium speed in a separate large mixing bowl until blended.
• Gently stir flour mixture into the liquid ingredients just until batter is moistened and smooth. Dissolve coffee granules in water in a small bowl and stir coffee mixture into the batter. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of a muffin, 20 to 25 minutes.

Steps:

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

Steps:

• Preheat oven to 375°F. Mix flour, dry cappuccino mix, the sugar, baking powder, cinnamon and salt in large bowl; set aside. Beat eggs, brewed coffee, sour cream and butter in small bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened. Stir in chopped chocolate.
• Spoon into 12 greased or paper-lined medium muffin cups, filling each cup 2/3 full.
• Bake 30 min. or until toothpick inserted in centers comes out clean.

Steps:

• Preheat oven to 190C/375F/Gas 5.
• In a small dish mix 1 tablespoon brown sugar with 1/4 teaspoon cinnamon. (This is to sprinkle over muffin tops prior to baking).
• Chop chocolate into small chunks and set aside.
• Bring milk, egg and sour cream to room temperature.
• Melt butter in a medium sized bowl (I give it a blast in the microwave) and set aside to cool a little.
• Into a large mixing bowl sift flour, baking powder, salt, cocoa powder and cinnamon. Whisk together, add sugars and whisk together again. Make a well in the centre and set aside.
• In a measuring jug combine milk and sour cream, mix in espresso powder then vanilla extract. Whisk in egg and finally melted butter.
• Pour into flour etc and mix with a gentle hand until batter is lumpy.
• Finally fold in chocolate chunks.
• Spoon into muffin cups and sprinkle with cinnamon sugar.
• Bake for 22 - 25 minutes or until toothpick comes out clean.

Steps:

• Layer ingredients in 1-1/2-qt. glass canister or jar in the following order (from bottom to top): flour, chocolate, sugar, flavored instant coffee, baking powder, cinnamon and salt, tapping jar gently on counter to settle each layer before adding the next layer. Cover.
• Attach baking directions (see below) to jar.
• Baking Directions:
• Preheat oven to 375°F. Beat 1 egg in large bowl; stir in 1 cup milk and 1/2 cup (1 stick) butter or margarine, melted. Empty muffin mix into bowl. Stir just until moistened. Spoon batter into 12 greased or paper-lined medium muffin cups, filling each cup 2/3 full.
• Bake 15 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pan. Cool completely on wire rack.

Steps:

• Preheat the oven to 350 degrees F.
• Line the muffin tin with paper liners and lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.)
• Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
• Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips¿don¿t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.

Steps:

• Preheat oven to 375°F
• Line muffin tins with papers or grease well.
• In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
• Set aside.
• In a medium bowl, mix milk, butter, egg, and vanilla until combined.
• Stir milk mixture into flour mixture only until combined.
• Do not over mix.
• Fill muffin cups 3/4 full.
• Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
• Cappuccino muffins freeze well.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and baking soda.
• In another bowl, beat the egg, buttermilk, oil, coffee granules and vanilla until coffee granules are dissolved. Stir into dry ingredients just until moistened.
• Spoon 2 Tbls. batter into greased muffin cups. Place a chocolate kiss in the center of each; top with remaining batter.
• Combine sugar and cinnamon; sprinkle over batter.
• Bake at 425°F for 16-20 minutes or until toothpick inserted into muffin comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
• Cover and refrigerate until serving.
• For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved.
• Add butter, egg and vanilla; mix well.
• Stir into dry ingredients just until moistened.
• Fold in chocolate chips.
• Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
• Serve with espresso spread.

Steps:

• In a large bowl, combine the flours, sugars, baking powder, coffee granules, cinnamon and salt. In a small bowl, whisk the egg, milk, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and walnuts. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., In a small bowl, combine the brown sugar, flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 350 F.
• Spray 3 dozen muffin cups.
• Melt the bittersweet chocolate with 1 cup of the chocolate chips in the microwave about a minute to 1 ½ minutes, stirring every 30 seconds, do not overheat.
• Combine dry ingredients.
• Combine milk and vanilla.
• In bowl of an electric mixer cream butter and brown sugar.
• Add the eggs one at a time mixing in thoroughly.
• Add the melted chocolate.
• Alternately add the flour and the milk mixtures beginning and ending with the flour.
• Fold in remaining chocolate chips.
• Drop the batter into prepared cups with muffin scoop.
• Bake 25 minutes.
• Remove from muffin tins immediately to cooling rack.
• Makes 3 dozen muffins.